[How to make the water chicken]_How to make_How to make
The saliva chicken is a traditional dish in Sichuan. The most famous place for this dish is that it tastes drooling, but to make a delicious saliva chicken, you still need to master certain skills.In the process, the chicken is simmered again, which can effectively remove the fishy smell in the chicken. This will cause the chicken to taste more delicious and the chicken will be more tender. The following will introduce the method of drool chicken: 1 small three yellow chicken300g) Ingredients: 1 spring onion, 3 slices of ginger, 1 bag of spicy sauce, salt, 15 peppercorns, 2 tablespoons of vegetable oil
Wash the chicken, chop small pieces, add ginger slices and spring onions, and add a little salt to marinate for a while; 2.
Take a clean bowl and add the spicy sauce.
3．Heat up another pot, put two tablespoons of vegetable oil, the oil is heated to 70%, add pepper, green onion and ginger.
4．Use a strainer to remove the pepper, green onion and ginger, and pour the hot oil into a bowl containing the spicy sauce.
5.Boil water in the pot. After the water is boiled, pour the chicken with ginger and spring onion into the pot.
6.Cook until the chicken is broken, immediately turn off the heat, keep the chicken soaked in water for about 10 minutes and remove it. Wash the water with water to remove the foam, soak it in cold water for 5 minutes, place it on a plate, and pour the red oil from step 4 over.Sprinkle some green onions on the chicken and crush the peanuts.
Method 2: Main ingredients: Three yellow chickens. Seasonings: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of paprika, sugar, and appropriate amount of coriander. Method: 1. Wash the chicken and chop into pieces.
Add the onion ginger cooking wine to the pot just before the water is boiling.
Add the chicken and boil for 10 minutes.
Don’t cook for too long, so chicken that is relatively tender should be immediately put in cold water, preferably in ice water.
In this way, the leather is delicate and smooth, and it is not easy to crumble.
2. Wash and chop the onion, ginger, and garlic.
Boil the pan and pour in the oil. When it is 60% hot, add the onion ginger and garlic, stir-fry the flavor, turn off the heat, and pour into the paprika.
(Note: if there is no filter, remove the onion, ginger and garlic, and then pour the oil into the paprika.
) Remove the chicken from the ice water and drain, cut into small pieces, and place on a plate.
3. Mix two spoonfuls of red oil with soy sauce, salt, sugar, and vinegar, stir well and drizzle over the chicken.
According to your own taste, you can add some coriander, chives, sesame.
If not, don’t add it.